Caçarola Fácil de Frango com Brócolis e Arroz
A delightful and comforting casserole that combines tender shredded chicken, vibrant broccoli, and hearty rice in a creamy, cheesy sauce.
Ingredients
Main ingredients
- 2 pieces Chicken breasts Cooked until tender and shredded
- 2 cups Cooked rice Fluffy and ready to mix
- 1.5 cups Steamed broccoli Cut into pieces
- 1 can Cream of mushroom soup or chicken soup For the creamy base
- 0.5 cups Milk To add creaminess
- 0.25 cups Melted butter Used for mixture and greasing the dish
- 1 cup Sharp cheddar cheese Shredded for melting goodness
- 0.5 cups Grated Parmesan cheese Adds rich flavor
- 0.5 teaspoon Garlic powder For seasoning
- 0.5 teaspoon Onion powder For seasoning
- to taste Salt and pepper To preference
- 0.5 cups Bread crumbs Optional for topping
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Grease a medium-sized baking dish with butter.
- In a large bowl, mix together the shredded chicken, cooked rice, and chopped broccoli.
- Add the shredded cheddar cheese and grated Parmesan cheese.
- Pour in the cream of mushroom soup, milk, and melted butter.
- Season the mixture with garlic powder, onion powder, salt, and pepper to taste.
- Transfer the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the optional bread crumbs over the top.
Baking
- Place the casserole in the preheated oven and bake for 25 to 30 minutes.
- Once bubbly and golden brown on top, remove from oven.
- Allow the casserole to rest for about 5 minutes before serving.
Notes
Consider using leftover cooked chicken to save time. Experiment with different vegetables like carrots or green beans. For lighter options, use lower-fat cheese and soup.